Vegan Sloppy Joe Recipe
This vegetarian sloppy joe is made with lots of minced mushrooms and red lentils which give it a great, meaty texture without the meat.
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Servings: 6
Calories: 353kcal
Equipment
Ingredients
- ¾ pound mixed mushrooms
- 1 tablespoon avocado oil
- 1 yellow onion (peeled and diced)
- 2 bell peppers (trimmed, seeded, and diced)
- 1 jalapeño (trimmed and minced, optional)
- 1 cup red lentils
- 2 tablespoons tomato paste
- 1 tablespoon vegan Worcestershire sauce
- ½ cup ketchup
- 2 tablespoons Dijon mustard (or yellow mustard)
- 2 tablespoons brown sugar (plus more, to taste)
- 15 ounce can diced tomatoes
- ½ cup water (plus more, as needed)
- Salt and pepper to taste
For serving:
- 6 potato rolls
- Pickle slices
Instructions
Prepare the mushrooms:
- Transfer mushrooms to a food processor and pulse until minced. Set aside.
Cook the aromatics:
- Heat the avocado oil in a wide pot over medium heat. Add the onion and cook for 6-7 minutes until softens.
- Add the diced bell peppers and diced jalapeño pepper and cook for 5-7 minutes more until they begin to soften.
Cook the mushrooms:
- Add the mushrooms and cook for 10 minutes, adding more oil if necessary, until the mushrooms are softened and beginning to brown. Season with salt and pepper.
- Add the red lentils and stir to combine.
Finish the sloppy joe mixture:
- Stir in the tomato paste and cook for 2 minutes, coating as many of the vegetables and lentils with the paste as possible.
- Add the Worcestershire and toss to combine.
- Stir in the ketchup, Dijon mustard, and brown sugar. Add the tomatoes and toss to combine. Taste and season with salt and pepper.
- Add the water and bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until the lentils are tender. Taste and season once more to your preferences.
To serve:
- Serve the mixture on toasted rolls. Enjoy!
Nutrition
Calories: 353kcal | Carbohydrates: 63g | Protein: 19g | Fat: 5g | Sodium: 573mg | Fiber: 14g | Sugar: 20g | Vitamin C: 62mg
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